Now, if you prefer thicker chutney (the ideal texture for sandwiches), you might want to include ingredients like peanuts, ...

Protein, vital for weight loss and muscle building, can be increased with simple dips, offering benefits akin to supplements.

This flavourful chutney is made with garlic, urad dal, and red chilies, adding a spicy kick to your dosa. A combination of ...

Satisfying, uplifting and fulfilling in every sense, parathas makes for one of the breakfast and lunch recipes. Clean and soak the dal for a minimum of 6 hours or overnight. 2. Drain the water and ...

Heat a tawa or skillet on medium heat. Place the rolled paratha on the tawa and cook until small bubbles start to appear.

To serve, ladle the dal onto plates with a spoonful of yoghurt and mango chutney alongside. Garnish with a lime wedge and chopped coriander, if using. Serve the pakoras on separate side plates ...

Bhagayashree paired the crepe with coconut chutney, kara chutney and sambar dal. It was served traditionally on a banana leaf. “My fav breakfast… even when I travel,” read Bhagyashree's side note.